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Categories:
butter cream cheese sugar vanilla eggs vegetable oil white sugar vanilla flour baking soda baking powder salt ground cinnamon carrots pecans
Viewed: 9 - Published at: 5 years agoIngredients
- 12 cup butter, softened
- 8 ounces cream cheese, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1 14 vegetable oil
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 12 teaspoon salt
- 2 teaspoons ground cinnamon
- 4 large carrots, grated
- 1 cup pecans, chopped
Method
- Preheat oven to 350 degrees Farenheit (or180 degrees Celcius).
- Grease pan of your choice.
- In a medium to large bowl to make the cream cheese frosting, combine butter, cream cheese, powdered sugar and 1 teaspoon of pure vanilla extract.
- Using a hand mixer, mix everything together until it is light, soft and creamy.
- In a large bowl to make the carrot cake, beat together eggs, oil, white sugar and 2 teaspoons of pure vanilla extract.
- Add flour, baking soda, baking powder, salt and cinnamon onto mixture.
- Stir in the 3 cups of grated carrots.
- Fold in 1 cup of chopped pecans.
- Pour the batter into greased pan.
- Bake in the preheated oven for 40 to 50 minutes depending on your oven's temperature.
- Allow the carrot cake to cool down for at least 10 minutes.
- Place on a wire rack to cool for an additional 10 minutes.
- Apply the cream cheese frosting onto your cooled carrot cake.
- Store your cream cheese frosting in the fridge while waiting for cake to bake or make frosting AFTER while cake is baking.
- Both ways is fine.
